Greek Stuffed Vegetables

Greek Stuffed Vegetables – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.

Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.

Ingredients (use vegan versions):

  • 1 large eggplant
  • 1 large slicing tomato
  • 1 green pepper
  • 1 zucchini
  • 2 large onions
  • 1 large potato
  • 1 can tomato puree
  • 1 small can tomato paste
  • 2 cups regular or long grain rice
  • 1 vegan bouillon cube
  • 2 fresh garlic cloves
  • 2 cups of water for rice, 2 cups for veggies
  • your choice of seasoning (salt, pepper, oregano, bay leaf – be creative etc.)
  • tablespoon olive oil

Directions:

Prepare rice: Sauté one diced onion and
diced garlic cloves till lightly brow
Put in rice and 2 cups water and veggie
bouillon. Cook for 5 min (while you prepare
Veggies.)

Prepare Vegetables: Cut the tops off of the
vegetables and with a spoon and knife carve
the insides out (exactly like carving a
pumpkin). **You can sauté the inside of the
veggies with the garlic/onion and cook with
the rice.

If the eggplant or zucchini are too big cut in
half and carve both sides. Be careful to place
the bottom in place and not to make any
holes in the side. The onion can be a little
tricky but worth it if you get it right!!!

Once rice is halfway cooked (5-10 min) – still
a little crunchy. Spoon it into the carved
veggies and place then in a large pot (top
up, grouped tightly together)

Pour in the tomato puree, paste and two
cups water. Add seasonings. Cover pot and
cook over a low flame till vegetables are
tender (a fork can pierce them easily)
Approx. 15 – 20 mi

Serves:

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